Mango-Pineapple Crab Salad

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons honey
• 1 large garlic clove, grated
• 1 tablespoon coarsely chopped fresh cilantro
• 4 tablespoons chopped fresh chives
• 1 pound jumbo lump crabmeat
• 2 cups sliced peeled mangoes (about 2)
• 2 cups cubed pineapple
• 1/2 cup thinly sliced red onion
• 1 ripe avocado, cubed
• 1 head Bibb lettuce, separated into leaves
• Freshly ground black pepper
• Cilantro sprigs

1. Whisk together first 6 ingredients and 2 tablespoons chives in a large bowl. Add crabmeat and next 4 ingredients; toss gently to coat. Divide lettuce leaves evenly among 4 plates, and top evenly with crab mixture. Sprinkle with black pepper, cilantro sprigs, and remaining 2 tablespoons chives.

extra virgin olive oil, lime juice, rice vinegar, honey, garlic, fresh cilantro, fresh chives, lump crabmeat, mangoes, pineapple, red onion, avocado, bibb lettuce, freshly ground black pepper, cilantro

Taken from www.myrecipes.com/recipe/mango-pineapple-crab-salad (may not work)